Romero Donato Cindy J, Nichea María J, Cendoya Eugenia, Zachetti Vanessa G L, Ramirez María L
Instituto de Investigación en Micología y Micotoxicología, (IMICO), CONICET-UNRC, Ruta 36 Km 601, Río Cuarto 5800, Córdoba, Argentina.
Pathogens. 2023 Apr 6;12(4):565. doi: 10.3390/pathogens12040565.
Chickpea is susceptible to fungal infection and mycotoxin contamination. Argentina exports most of its chickpea production; thus, its quality is of concern. The fungal genus was found to be prevalent in chickpea samples from Argentina. The species within this genus are able to produce mycotoxins, such as alternariol (AOH), alternariol monomethyl ether (AME), and tenuazonic acid (TA). In this context, we evaluated the effect of water activity (0.99, 0.98, 0.96, 0.95, 0.94, 0.92, and 0.90 a), temperature (4, 15, 25, and 30 °C), incubation time (7, 14, 21, and 28 days), and their interactions on mycelial growth and AOH, AME, and TA production on chickpea-based medium by two strains and one strain isolated from chickpea in Argentina. Maximum growth rates were obtained at the highest a (0.99) and 25 °C, with growth decreasing as the a of the medium and the temperature were reduced. grew significantly faster than . Mycotoxin production was affected by both variables (a and temperature), and the pattern obtained was dependent on the strains/species evaluated. In general, both strains produced maximum amounts of AOH and AME at 30 °C and 0.99-0.98 a, while for TA production, both strains behaved completely differently (maximum levels at 25 °C and 0.96 a for one strain and 30 °C and 0.98 a for the other). produced maximum amounts of the three toxins at 25 °C and 0.98 a. Temperature and a conditions for mycotoxin production were slightly narrower than those for growth. Temperature and a conditions assayed are those found during chickpea grain development in the field, and also could be present during storage. This study provides useful data on the conditions representing a risk for contamination of chickpea by toxins.
鹰嘴豆易受真菌感染和霉菌毒素污染。阿根廷出口其大部分鹰嘴豆产量；因此，其质量备受关注。已发现该真菌属在来自阿根廷的鹰嘴豆样本中普遍存在。该属中的物种能够产生霉菌毒素，如交链孢酚（AOH）、交链孢酚单甲醚（AME）和细交链孢菌酮酸（TA）。在此背景下，我们评估了水分活度（0.99、0.98、0.96、0.95、0.94、0.92和0.90 a）、温度（4、15、25和30℃）、培养时间（7、14、21和28天）及其相互作用对从阿根廷鹰嘴豆中分离出的两株菌株和一株菌株在鹰嘴豆培养基上的菌丝生长以及AOH、AME和TA产生的影响。在最高水分活度（0.99）和25℃时获得最大生长速率，随着培养基水分活度和温度降低，生长速率下降。[菌株名称1]的生长明显快于[菌株名称2]。霉菌毒素的产生受这两个变量（水分活度和温度）影响，所获得的模式取决于所评估的菌株/物种。一般来说，两株菌株在30℃和0.99 - 0.98 a时产生的AOH和AME量最大，而对于TA的产生，两株菌株表现完全不同（一株在25℃和0.96 a时达到最大水平，另一株在30℃和0.98 a时达到最大水平）。[菌株名称3]在25℃和0.98 a时产生的三种毒素量最大。霉菌毒素产生的温度和水分活度条件比生长条件略窄。所测定的温度和水分活度条件是在田间鹰嘴豆籽粒发育期间发现的，在储存期间也可能存在。本研究提供了关于代表鹰嘴豆受[真菌属名称]毒素污染风险的条件的有用数据。
